Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings : 4 Calories: 522
9×13 Casserole Dish
4 bell peppers, cut in half, seeds and ribs removed
1 tbsp olive oil
1 medium yellow onion, diced to ½”
1 lb ground beef
3 tbsp tomato paste
1 cup beef broth
1.5 cup sharp cheddar cheese, shredded, divided
Homemade Taco Seasoning (substitute taco seasoning)
1-2 tbsp chili powder1 tbsp cumin
1 tbsp cornstarch or arrowroot powder
2 tsp paprika
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder1 tsp coriander
Pinch red pepper flakes
Pico de gallo
Heat oven to 375°F.
Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife.
Arrange the peppers in a single layer in a 9×13” casserole dish.
Make the ground beef filling. Heat a 10” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the onions, toss to coat in the fat, and saute until soft, stirring occasionally, 7-8 minutes.
Add the ground beef. Cook with the peppers, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.
Add the taco seasoning and tomato paste and work into the onions and beef.
Pour in the beef broth and scrape any browned bits from the bottom of the pan. Sautee the ground beef mixture 5 minutes more, then remove from heat. Add 1 c cheese and mix into the beef.
Distribute the taco stuffing eveningly among the bell peppers. Add ½ c water to the casserole dish, or enough to just barely cover the bottom of the dish.
Transfer to the oven and bake uncovered for 35-40 minutes.
Remove the casserole dish and sprinkle the remaining cheese on top of the peppers.
Return to the oven and bake 5 minutes, or until the cheese is melted.
Rest peppers 5 minutes, then garnish with your favorite toppings and serve immediately.